About this stuffed pork roast recipe
Stuffed pork roast will “wow” everyone. The filling ingredients and low temperature roasting make pork loin tender, juicy and bursting with flavor. The bacon wrap and spiral center look great on any plate.
Any piece of pork loin can be used for this recipe. I like to use center or small-end rib roasts and remove the loin from the bones. It is a cheaper cut than boneless loin and I save the ribs and “lip” meat for another meal.
Pork is animal protein and not an anti-inflammatory food. Bacon is cured and processed and generally considered a carcinogen. This recipe offers some balance with an abundance of fresh herbs, ground turmeric and paprika. Still, for maximum whole food health, reserve this and similar dishes for once or twice per year.
Please use all-natural, preferably pasture-raised pork products. Pasture-raised pork never ate GMO grain feed, will be leaner and will have more omega-3 fatty acids and vitamins. All-natural, pasture-raised bacon will have only the nitrates from celery powder added.
The ingredients for stuffed pork roast
Pork loin roast, 1/4-1/2 pound per person(this roast was 2 1/2 pounds after removing the ribs)
Enough bacon strips to wrap the entire roast after stuffing
1/2 cup fresh herbs, any combination of parsley, thyme, oregano, sage, basil, cilantro, etc…, minced
3 medium to large fresh garlic cloves, finely minced
1/4 cup onion, finely diced
1/4 cup red bell pepper, 1/4″ diced
1 large jalapeno chile pepper, chopped
3/4 cup mushrooms, chopped
1/2 cup crumbled blue cheese(I used a sharp, raw buttermilk blue)
1/4 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground turmeric
1/2 teaspoon hot or sweet paprika
Preparing the pork roast for stuffing
Prepare the filling for the stuffed pork roast
1. Place 1 tablespoon of olive oil into a heavy skillet over medium heat. When the oil is hot, add the onion and garlic to the pan and cook until the onion just turns translucent.
2. Add the herbs, olives, salt and pepper to the pan and cook until the herbs are wilted but not browned.
3. Remove from the heat and allow to cool.
Stuff and wrap the pork roast
1. Separate the bacon into strips and allow to warm. This will allow the bacon to stretch while wrapping the stuffed pork roast without breaking.
2. Spread the cooled stuffing evenly over the pork roast. Start at the center of the roast. Leave a 2-inch strip on the outside bare so the meat can seal to itself.
3. Evenly sprinkle the blue cheese crumbles over the other stuffing ingredients.
4. Roll up the pork and stuffing in the reverse order it was cut open. Be careful to maintain an even layer of stuffing.
5. Wrap the bacon strips around the outside of the stuffed pork roast. Start at the bottom and end at the bottom so the bacon holds the roast closed. The weight of the roast will hold the bacon in place during cooking.
Cooking the stuffed pork roast
1. Place the bacon wrapped stuffed pork roast into a shallow roasting pan.
2. Sprinkle the top of the roast with ground turmeric, paprika and a little additional freshly ground black pepper.
3. Add just enough water to barely cover the bottom of the pan.
4. Place the roast into a preheated 250-degree oven and bake for one hour.
5. Turn the roast and raise the oven temperature to 425-degrees. Bake another 15-20 minutes until the pork is done and the bacon is slightly crispy.
6. Remove from the heat and allow to rest for 15 minutes.
7. Place on a cutting board. Slice and serve.
Stuffed pork roast recipe notes and variations
Many variations of stuffing can be used in this recipe. For a trip to the Southwest, use fresh red or green chile peppers, cilantro and ground cumin. For a Greek version, try chopped Kalamata olives, fresh oregano and Feta cheese on the inside. Unless I have something specific in mind it is whatever is available from the herb garden and the refrigerator.
For a much “healthier” entree, leave off the bacon. Cured and processed meats like bacon should be saved for very occasional splurges and not be part of the regular diet. Always try to combine turmeric with a little black pepper for the same reason: the pepper allows our bodies to absorb much more of turmeric’s active anti-inflammatory compounds. And the more herbs the better as they are also filled with good stuff.
Use the pan jus as-is to top the stuffed pork roast. Or make a sauce with the pan liquid as a base. Some additional sauteed mushrooms never hurt.